Vegetarian Lentil and Spinach Pasta
A hearty, protein-packed meal blending lentils, spinach, and tomatoes in a garlic-herb sauce with whole wheat pasta. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs whole wheat penne, canned lentils, drained, chopped fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz whole wheat penne
- 12 oz canned lentils, drained
- 6 oz, chopped fresh spinach
- 2 tbsp olive oil
- 3, minced garlic cloves
- 1 tsp dried oregano
- 1 tsp dried basil
- 12, halved cherry tomatoes
- to taste salt
- to taste black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 14 oz whole wheat penne and cook for 10-12 minutes until al dente, then drain and set aside.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add 12 oz canned lentils and 1/2 cup water. Cook for 5 minutes until the lentils are heated through and slightly softened.
- Step 4: Stir in 6 oz chopped fresh spinach, 1 tsp dried oregano, 1 tsp dried basil, and 1/2 tsp salt. Cook for 3-4 minutes until the spinach wilts.
- Step 5: Add 12 halved cherry tomatoes and cook for 2 minutes until softened. Toss in the cooked pasta and mix well.
- Step 6: Season with 1/4 tsp black pepper and additional salt if needed. Serve immediately, garnished with extra oregano if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetarian Lentil and Spinach Pasta take to make?
Total time is about 35 minutes (25 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetarian Lentil and Spinach Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole wheat penne from drying out.
Can I substitute ingredients in Vegetarian Lentil and Spinach Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetarian Lentil and Spinach Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetarian Lentil and Spinach Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
